Preheat oven to 350. Mix chicken soup, green chilies, and sour cream together until smooth. Lay out the six flour tortillas and place ⅓ cup of the chopped chicken and ⅓ cup of the soup mixture onto each tortilla. Use ½ cup of the cheese to sprinkle onto the chicken enchiladas, and then roll them up and place them into a 9x13 pan. Spread remaining soup mixture over the top of the enchiladas and top with remaining cheese. Bake in oven for 35 minutes or until heated through.